Stuffed Mushrooms

Directions

Mushrooms

1. Step 1 complete

   Arrange a rack in the middle of the oven and heat the oven to 350°F.

2. Step 2 complete

   Clean the mushrooms and remove the stems. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt.

3. Step 3 complete

   Remove the stems by holding the cap in your hand and gently wiggling the stem back and forth until it releases. Reserve the stems. Remove the gills. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing. Toss the mushroom caps with oil, salt, and pepper.

4. Step 4 complete

   Place mushroom caps in a large bowl and gently toss with 2 tablespoons of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet.

Stuffing

1. Step 5 complete

   Heat the 1 tablespoon butter in large skillet over medium-high heat. Add the celery and shallot and cook until tender, about 3 minutes. Add the chopped mushroom stems, 1/4 teaspoon garlic powder, a pinch red pepper flakes, if using, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Cook until mushrooms brown. Cook until the liquid evaporates and the mushrooms begin to brown, about 10 minutes.

2. Step 6 complete

   Add 1/4 cup white wine or vegetable broth and cook until the liquid evaporates, 1 to 2 minutes. Add herbs and Nut-Thins® “breadcrumbs” to the stuffing. Remove the pan from the heat and stir in the parsley and 1 cup panko breadcrumbs. Divide the filling between the mushroom caps (about 2 teaspoons per mushroom). Stuff the mushrooms. The filling may mound up, but press it down to fill the cavity.

3. Step 7 complete

   Bake the mushrooms for 20 to 25 minutes. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, 20 to 25 minutes.